4.9 from 546 votes
Copycat Takeout Egg Rolls
Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe—a 100% accurate, easy-to-follow egg roll recipe to make at home!
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings: 24
Calories: 186 kcal
Course:
Appetizer
Cuisine:
Chinese
Ingredients
- 16 cups Taiwanese cabbage (or green cabbage or savoy cabbage, shredded)
- 2 cups carrot (shredded)
- 2 cups celery (shredded or finely chopped)
- 3 scallions (chopped)
- 2 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon sesame oil
- 2 tablespoons peanut, vegetable, or canola oil (plus more for frying)
- 1/4 teaspoon five spice powder (optional)
- 1/4 teaspoon white pepper
- 3 cups roast pork (char siu, shredded or diced)
- 2 cups cooked shrimp (chopped, optional)
- 1 package egg roll wrappers (about 24 pieces)
- 1 egg (beaten)
Instructions
- Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
- Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
- To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
- In a small pot, heat oil to 325°F/160°C. You don't need too much—just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
- Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350°F/175°C, until crispy.
Cup of Yum
Notes
- Makes about 2 dozen.
Nutrition Information
Calories
186kcal
(9%)
Carbohydrates
15g
(5%)
Protein
13g
(26%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
85mg
(28%)
Sodium
582mg
(24%)
Potassium
269mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2105IU
(42%)
Vitamin C
18mg
(20%)
Calcium
73mg
(7%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 85mg | 28% |
| Sodium | 582mg | 24% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2105IU | 42% |
| Vitamin C | 18mg | 20% |
| Calcium | 73mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.